I haven’t baked him bread in months.
He was feeling sooooooo deprived.
Can’t have that so………………………..
I made a double batch of dough and baked four baguettes.
We had a late lunch.
Bread, Five Year Old Cheddar, Roasted Garlic and Olives.
The remaining dough is in the fridge and I’ll either bake a few more loaves or maybe make a pizza.
The longer cold fermentation makes the bread even better.
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I can imagine the lovely aromas coming from the kitchen!
I'd like to try the recipe, but there seems to be a problem; I can't open the link for the recipe 😦 Where can I find it?
That looks like a perfect lunch. Thank you about the note to start the night before.
Val, it did smell good. And it is going to smell the same again today. Going to make a few more baguettes with the remaining dough. Feyza. Not sure why that link won't open for you. I've posted the recipe a few times in the last three years. Try this link:http://www.thibeaultstable.com/2009/04/potato-leek-soup-and-sour-dough-french.htmlKaren, the 'starter' really does make a difference to the finished product. As does the longer fermentation in the fridge.~Ann